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Easy Cornbread Recipe with Creamed Corn

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This Cornbread Recipe is a skillet cornbread made with creamed corn that is utterly delicious. Naturally sweetened, it has irresistible crisp edges and a moist, tender, and buttery crumb you’ll love. And it’s ready in 30 minutes!

Two squares of cornbread recipes on a white plate and drizzled with warm honey.

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Whether you’re making cornbread for a summer gathering, like the 4th of July, or for a favorite cornbread dressing at Thanksgiving, you’ll not be disappointed with this easy but scrumptious cornbread recipe.

Seriously, it’s filled with flavor, doesn’t crumble, and produces thick squares of buttery honey cornbread that I, of course, drizzle with more butter and honey. It’s just… kind of required!

What to Love About This Cornbread Recipe

It’s just plain delicious and perfect all year round as a side dish or quick bread with chili, crockpot roast beef, stew, or a backyard BBQ. It’s also:

  • Quick and easy to make
  • No mixer required
  • Naturally sweetened with honey (so good!)
  • Crisp edges & moist and tender inside.
  • Made in a cast iron skillet or square pan
Top view of cornbread ingredients on a white wood board.

Cornbread Recipe Key Ingredients

Here are the key ingredients you need:

  1. Butter: Butter is one of the main ingredients in this cornbread. It brings delicious flavor and when added with buttermilk, it produces a tender and moist bread.
  2. Buttermilk: This is one of my favorite ingredients for cakes, muffins, scones, and soda breads because it adds delicious moisture and creates a tender crumb.
  3. Cornmeal & Flour: Equal parts fine grain cornmeal and all-purpose flour create the best cornbread!
  4. Canned Creamed Corn: This is a key ingredient for this cornbread recipe. Canned corn kernels will not work in the same way.
  5. Honey: This skillet cornbread is naturally and lightly sweetened. It is not as sweet as, say, Honey Cake, but it is subtly and perfectly sweet in this quickbread. Which then enhances the natural sweetness of cornmeal. It’s a delicious win, win!

How to Make Cornbread

You are going to love the crispy, crunchy, buttery edges of this bread. With a beautifully browned top the insides are soft and moist and truly irresistible!

Here’s how to make cornbread with creamed corn:

Step 1: Preheat the oven and heat the skillet

Place a 10-inch cast iron skillet (affiliate link) in the oven and preheat to 425℉.

Step 2: Whisk the cornbread batter

Top view of dry ingredients and wet ingredients ready for mixing.
Top view of cornbread batter in a glass bowl.

In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, stir together the creamed corn, melted butter, honey, eggs, and buttermilk. Then add to the flour mixture and mix until combined.

Step 3: Add batter to the hot skillet

Top view of unbaked cornbread batter in a hot cast iron skillet.

Remove the hot skillet from the oven. Add 1 tablespoon of butter and swirl it to coat the base and sides of the skillet. Then, pour in the batter and smooth the surface.

Step 4: Bake

Reduce oven temperature to 400°F, and bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Let the cornbread cool in the skillet for 10 minutes before transferring it to a serving platter. Serve with butter and honey!

Do I Need to Make this Cornbread in a Cast Iron Skillet?

No. BUT I highly recommend it if you have one on hand. Pouring the cornbread batter into a hot skillet helps give it those crispy edges I keep talking about. It actually sears the exterior, creating a delicious crust that seals in the moisture for soft and tender bread.

Here is the skillet I use for all of my bread and dessert recipes such as no-yeast bread, or cobblers like blueberry cobbler or peach cobbler.

Two cornbread pieces in a cast iron skillet.

How is this Skillet Cornbread Different?

You may notice that I have another skillet cornbread recipe on the site. And I dearly love it, too. The difference is this one uses creamed corned along with cornmeal and is naturally sweetened. Both are delicious!

Side view of two stacked squares of cornbread on a white plate.

How to Serve Cornbread

I love to serve cornbread in large squares, warm from the oven—often right out of the cast iron skillet! You can cut it into squares, like I’ve done here, or cut it into wedges. Do you see the tiny corners? Those are for me. What do they call it? Baker’s portion?

Be sure to serve with softened butter and honey. Even better, whisk the butter and honey together for a delicious topping that melts into the cornbread.

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Side horizontal view of two stacked squares of cornbread with butter on a white plate.

Honey Cornbread Recipe

Try this irresistible cornbread recipe made with creamed corn. It's sweet, moist, and ready in just 30 minutes. Perfect for any occasion!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 servings

Ingredients 

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 14-ounce canned creamed corn
  • 1/2 cup melted unsalted butter (125g)
  • 1/3 cup honey
  • 2 large eggs lightly whisked
  • 1 cup buttermilk

Instructions

  • Place a 10-inch cast iron skillet (affiliate link) in the oven and preheat to 425℉.
  • In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, stir together the creamed corn, melted butter, honey, eggs, and buttermilk. Then add to the flour mixture and mix until combined.
  • Remove the hot skillet from the oven. Add 1 tablespoon butter and swirl it to coat the base and sides of the skillet. Then pour in the batter and smooth the surface.
  • Reduce oven temperature to 400°F, and bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
  • Let the cornbread cool for 10 minutes in the skillet before transferring it to a serving platter. Serve with butter and honey!

Video

Notes

  1. Skillet: I used a 10-inch cast iron skillet but you can also use a similar size cake pan.
  2. Making Ahead: This can be made ahead and reheated in the oven at 300°F for about 10 minutes, or microwaved briefly to warm. Remove the cornbread from the skillet to store, otherwise it takes on a metallic flavor. 
  3. Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Thaw overnight in the refrigerator, heat in the microwave, or bake in a 300°F oven for 10 minutes.
  4. Buttermilk: Buttermilk is important in this recipe. If you don’t have any on hand, add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. 

Nutrition

Calories: 205kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 73mg | Fiber: 2g | Sugar: 9g | Vitamin A: 282IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Bread, Sides
Cuisine: American
Keyword: cornbread, cornbread with creamed corn, skillet cornbread

2 Comments

5 from 1 vote

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